This is Our New Favorite Way to Make Broccoli

Allow us to start by saying: this recipe is not over-hyped. When Food52 published this new way of making our favorite green, we have to admit how skeptical we were. Broccoli holds a place near and dear to our hearts, so making it in this admittedly unconventional way seemed a little risky.

But when was all said and done, we’re so glad we took a chance on this recipe.

Rather than boil or steam your broccoli, this out-of-the-box recipe has you bake your greens in the oven. The result? Crispy veggies that are bursting with flavor so delicious, they’re more addictive than chips.

The recipe is inspired by Ina Garten’s Parmesan-roasted broccoli, and that alone should give you an impression of how delicious this dish is. For a while, the dish was the first Google result when you searched “broccoli recipe,” and although this may have changed since the recipe was first made public, that doesn’t make this technique any less incredible.

What really make this broccoli crunch is the olive oil you’ll be baking it in. Food52 suggests using the best olive oil you can get your hands on and not skimping on how much you use, likewise for the salt and pepper; this basic seasoning is what will set the stage for an amazing veggie side dish.

While this recipe calls for you to use Parmesan after the broccoli florets have been baked, we love the idea of putting a little sprinkle on before the sheet pan goes in the oven. You don’t have to go overboard, but a little layer of cheese can add to the crispiness and flavor of the broccoli even more.

Do you love this new way of baking broccoli? Will you be giving it a try when you’re making your next side of greens? Share your thoughts on this different method in the comments section below.